“A” for apple, “B” for banana, “C” for carrot - No, I am not teaching you the English alphabets. In fact, these are the three main ingredients for this “halwa” and hence the name ABC Halwa.
Though I got this recipe some months back from a cookery show on one of the TV channels, I decided to try this out now as a celebration – for your info, “Ladle Brush and Spade” completes four years this September. It was four glorious years of blogging. I enjoyed every bit of it and I owe it to you all for making it possible and in the process, I made a lot of new friends. I thank each one of you for your continued support and encouragement.
By the way, the halwa turned out very delicious. This is not just my opinion but also that of my family members and neighbour. Besides, it disappeared from the plate within minutes of serving!
|Apple (peeled and cubed)||1/2 cup|
|Carrot (peeled and grated)||1/2 cup|
|Banana (peeled)||1 small|
|Cardamom powder||1 tsp|
- Grind together cubed apple and grated carrot alongwith a tablespoon of milk.
- Then add banana and grind again to a smooth paste.
- Heat a non-stick kadai or pan and pour the ground mixture into it. Add sugar and stir well keeping the flame low.
- Then add ghee and stir it. Keep on stirring time and again so as to avoid the mixture from sticking at the bottom of the vessel.
- When the mixture starts leaving the sides of the vessel, add chopped cashews and continue stirring till all the moisture has been evaporated and the whole mixture turns into one solid mass.
- Finally add the cardamom powder and mix well and remove from flame.
- Slide the entire mixture onto a greased plate and spread it evenly with the back of a greased spoon/spatula.
- Allow it to cool and when completely cooled, cut it into squares and store it in an air-tight container.
|Apple- peeled and cubed, banana peeled, and carrot grated|
|All the fruits with milk ground to a paste|
|Sugar added to the fruit mixture|
|The mixture turned into a solid mass after 35-40 mins|
|The halwa spread on a greased plate and left to cool|
Preparation time : 20 mins
Cooking time : 35-40 mins
Makes : 16 pieces
- The banana variety used here is the small one which is called "Yelakki" in Karnataka and "Elaichi" in Maharashtra.
- In the original recipe, the halwa was served hot with ice-cream and was not cut into pieces.